Salmon-Spinach Avocado Bun Burger

Salmon-Spinach Avocado Bun Burger?


Get ready to boost your metabolism and burn calories with this low-carb, keto avocado bun burger.

Okay, I get it… this isn’t exactly a “burger” but what a creative way to make a keto-friendly meal? This recipe is loaded with healthy fatty acids, omega-3, protein and greens. It’s everything you need to set the tone for the rest of the day or simply keep you satiated!

I’m all for adding more avocados to my diet because they make everything taste better. From avocado roses to stuffed avocado boats; there is nothing this versatile that this fruit can’t do. So, when I heard that avocados are creating a fuss in the burger scene, I had to try the latest and greatest Instagram food sensation: the avo-bun! I first hear of such a thing on a trip to Milan. This isn’t the first time I’ve created avocado bun burger like this, but this version has quickly become a fave!

This high-fat, low-carb recipe swaps the classic gluten, carb loaded burger bun with two halves of an avocado, resulting in a ketogenic food lovers’ dream. Then to top it all off, smoked salmon, ribbons of zucchini, and spinach are added.

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Salmon-Spinach Avocado Bun Burger

Keto, Low-Carb, High Protein

Recipe Serves 1

What You’ll Need

1 Avocado

4 oz Smoked Salmon

1 handful of spinach

1/2 lime, squeezed

zucchini, thinly sliced length wise

mineral salt

red chili flakes

1 tsp of olive oil

What You’ll Need To Know

To start, slice the avocados in half width-wise. Remove the pit and scoop the avocado out of its skin.

In a mixing bowl add in zucchini, spinach, olive oil, salt (to taste), lime juice, and red chili flakes and mix together.

Begin building your burger by adding a bit of spinach in the hallow area of the bottom burger, add in the smoked salmon, zucchini ribbons, spinach and top bun.

Finish with a dollop of a sprinkle of red chili flakes.

Oven Roasted Mushrooms with Lemon Thyme


Mushrooms make for a great hearty vegetable side. Whole roasted mushrooms roasted with fresh sprigs of lemon thyme make a rustic side dish that goes well with almost anything savory. And, they’re an excellent example of how powerful fat can be for adding flavor to your cooking. Starting with some coconut oil or clarified butter in a roasting pan gives you that slightly nutty flavor as a base, and brings out the flavor of the herbs even more as well as adding a flavor of its own. This Oven Roasted Mushrooms with Lemon Thyme recipe features crimini and shiitake mushrooms, roasted in the sweet aroma of Lemon Thyme. Just like normal Thyme, it looks exactly the same, but offers a bit more flavor and aromatic notes to your dishes. It delivers a soft herbal thyme flavor along with a subtle essence of lemon, all without any of the bitterness we sometimes get from regular thyme.

Alternately, if you're looking for something heartier, you can serve these with poached salmon or roasted chicken. You can also make these ahead of time, and pack them for lunch and toss them up in a salad.

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What You'll Need

16 oz. cremini mushrooms
16 oz shiitake mushrooms
4 garlic cloves, minced
6 to 8 fresh lemon thyme sprigs
Coconut oil or Clarified butter
Sea salt
Freshly ground black pepper

What You'll Need To Know

Preheat your oven to 375 F.

Add cooking fat, garlic and thyme sprigs to an oven proof skillet and mix together until the mushrooms are coated.

Season the mushrooms to taste with sea salt and freshly ground black pepper.

Drizzle with the olive oil and roast in the oven for 25-30 minutes.

Remove the skillet from oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.

Recipe makes 4 servings.